Tuesdays with Dorie BCM: Speculoos
December 30, 2018 at 8:11 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies
I didn’t realize it until much later, but I grew up eating Speculoos. Although my mom’s family is Dutch, so I should have been calling them “speculaas.” But I just called them “windmill cookies.” And I loved them. This was way before cookie butter was a thing in the US, and you could find Biscoff in just about any store. Windmill cookies were a special treat when we visited my Granny Bea in Michigan.
This was actually my second time making this speculoos recipe. I first made it a couple of years ago when we did the Apple Speculoos Crumble recipe. These crispy, spicy little cookies are perfect for coffee, tea or boozy eggnog. I will say mine were almost too crispy (but great for dunking!). Next time, I’ll cut one or two minutes off the bake time and I’ll try them as roll-outs rather than as slice-and-bakes. Maybe I’ll also sprinkle them with flaked almonds like the windmill cookies I grew up with.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already. Happy New Year!
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a whisk and a spoon 
Wait, what?! Windmill cookies are the same thing as Speculoos!? #mindblown
Comment by Fernweh Friday— December 31, 2018 #
You managed to get a nice round circle out of our logs…mine weren’t so pretty!
Comment by isthisakeeper— January 2, 2019 #
Windmill cookies with flaked almonds are the stuff of my childhood too. My dad’s family is Dutch! I liked the flavour of these but not the texture, they weren’t true to my memories…. Yours look lovely and neat!
Comment by Mardi (eat. live. travel. write.)— January 4, 2019 #
yeah, mine were too hard (or much sturdier than windmills, at least). wondered if the my baking time was too long.
Comment by steph (whisk/spoon)— January 4, 2019 #